Loaded with vegetables, juicy chicken, and tender rice, this homemade chicken and rice soup is easy, healthy, and well-balanced. It’s the perfect one-pot meal for lunch or dinner on a cold day.
This healthy chicken and rice soup recipe is my go-to meal when I’m not sure what to cook. Because it’s made with pantry staples, it’s easy to whip up in a pinch and is a great way to use up leftover roasted chicken or roasted turkey to make a crowd-pleasing soup.
Although this recipe is made on the stovetop, you can also make this delicious soup in the slow cooker and add additional veggies if you like. It’s an incredibly versatile recipe and leftovers keep well in the fridge and freezer, which makes it great for meal prep.
INGREDIENTS FOR CHICKEN AND RICE SOUP
- Chicken – Raw boneless and skinless chicken breasts are recommended. If using frozen chicken breasts, ensure they are fully thawed before adding them to the soup. You can also use leftover cooked chicken or rotisserie chicken if preferred. See the notes section of the recipe card for instructions.
- Rice – Long-grain white rice is recommended, such as basmati rice or jasmine rice, however, you can use long-grain brown rice or wild rice is preferred. See the notes section of the recipe card for instructions.
- Onion and Garlic – To add flavor to the broth.
- Carrots and Celery – To add some veggies.
- Chicken Broth – The recipe calls for chicken broth or chicken stock, but vegetable broth can also be used.
- Herbs – Some thyme and bay leaf to enhance the flavor of the soup and some fresh parsley to brighten the soup at the end.
- Salt and Pepper – To season the soup.
Storage + Reheating
To Refrigerate: Allow the chicken and rice soup to cool completely and then transfer to an airtight container in the fridge for up to 5 days.
To Freeze: Transfer the cooled soup to an airtight container and freeze for up to 3 months. To make grab-and-go meals and reheating easier, you can freeze the soup in individual portion-sized containers.
To Reheat: To reheat from the fridge, place the soup in a pot on the stovetop on medium heat and warm for 5 minutes or until heated through. To reheat from frozen, thaw the soup overnight in the fridge and then place the soup in a pot on the stovetop on medium heat and warm for 5 minutes or until heated through. To reheat the soup in the microwave, place thawed soup in a microwave-safe bowl and warm for 1-2 minutes, with 30 additional 30-second increments as needed depending on the strength of your microwave.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 carrots, peeled and diced
- 3 stalks celery, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 chicken breasts, boneless and skinless
- 1 cup long-grain white rice (basmati or jasmine)
- 4 cups chicken or vegetable broth
- 4 cups water
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Fresh parsley, to serve
Instructions
- In a large pot on medium heat, warm the olive oil. Add the diced onion, carrots, and celery and cook for 4-5 minutes until onions are translucent and vegetables are tender.
- Add the minced garlic, dried thyme, salt, and pepper, and stir to coat the vegetables and warm for an additional minute until fragrant.
- Add the rice and stir to combine with the vegetable mixture. Then pour in the broth and water and add the bay leaf.
- Add the raw chicken breasts to the pot, submerging them in the broth, reduce the heat to a simmer, cover with a lid, and allow to cook for 30 minutes, stirring occasionally.
- After 30 minutes, remove the chicken breasts from the pot and place them on a cutting board. Using two forks, shred them into small bite-size pieces.
- Return the shredded chicken to the pot and simmer the soup, covered, for a final 5 minutes. If you find the soup too thick, simply add some extra broth or water until it reaches the consistency of your choice.
- Once cooked, season the chicken and rice soup with additional salt and pepper to taste, and serve with a sprinkle of fresh parsley.
Notes
To Use Leftover Chicken: Instead of adding the raw chicken breasts in step #4, simmer the soup for 20 minutes or until the rice is tender. Shred the chicken as per step #5 and then add 4 cups of shredded cooked chicken as per instructions in step #6.
To Use Leftover Rice: Instead of adding 1 cup of raw rice in step #3, add 3 cups of cooked rice along with the chicken in step #6.
To Use Long-Grain Brown Rice or Wild Rice: Prepare the soup as per instruction up until step #1, add the brown or wild rice as instructed in step #2, and cook it for 20 minutes before adding the raw chicken as in step #4. Then continue cooking soup as instructed.
To Use Fresh Thyme: Swap the dried thyme for 1 tablespoon of fresh thyme.
To Make it in a Slow Cooker: Add all of the ingredients to a slow cooker and cook it on high for 3-4 hours or on low for 5-6 hours. Once cooked, remove the chicken breasts from the soup and place them on a cutting board. Shred the soup into bite-size pieces and return them to the soup for an additional 10 minutes before serving. Taste and adjust seasoning as needed.
To Make it in an Instant Pot: Select the Instant Pot sauté setting, add the olive oil, onion, garlic, carrots, and celery, and cook, stirring constantly, for 1 minute. Add the thyme, salt, and pepper and stir to combine. Pour in the chicken, and add the bay leaf, raw rice, and raw chicken breasts. Lock the lid, close the pressure release valve, and pressure cook on High pressure for 5 minutes (the timer will count down once pressure is reached, which takes roughly 15 minutes). When done, press Cancel and use the quick-release method to release the pressure. Remove the chicken breasts from the soup, shred them into bite-size pieces, and then return them to the soup to reheat for 5 minutes. Taste and adjust seasoning as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 356 calories
- Sugar: 5 grams
- Fat: 7 grams
- Carbohydrates: 47 grams
- Fiber: 3 grams
- Protein: 25 grams
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